Dhokla is a fast food in India, especially in the state of Gujarat. It could be made from besan or sooji. My Mom made more of the besan version while my Mom-in-law made the sooji version and both are yummy. They are super soft and just melt in your mouth. With a side of dhania chutney, every bite of it tastes heavenly. I never feel guilty eating these dhokla’s because they are healthy; the main ingredient being channa dal or sooji and they are steamed. It is always a crowd pleaser and a wonderful light tea-time snack although my family enjoys it anytime. Because of it’s light & fluffy texture it’s a hit in a potluck among my friends and everyone relishes it, I could tell from their face.
A cup of sooji
1 cup sooji or ready made packet
3 – 4 tbsp dahi
Green chillies finely chopped (optional)
2 tsp Ginger paste (optional)
2 tbsp oil
10 fl.oz water
3 tsp rye
1 – 2 tsp red mirchi powder
A few green chilies slit lengthwise for garnish
Dhania finely chopped for garnish
1 teaspoon of Eno fruit salt or baking soda
Salt as per taste
Mix sooji, oil, water, dahi, ginger paste, chopped green chilies and keep aside for about 20 minutes. Pour some water in a vessel preferably a pressure cooker and heat it. Grease another vessel that will fit inside the cooker. Just before pouring the mixture, add the eno, mix and pour. Cover with a lid and let it steam. If you are using a pressure cooker, it’s easier to let the steam out. Else, use a lid which has a hole in it so as to let the steam escape. Cook for about 20 minutes. Check by inserting a knife or a tooth pick to see if the mixture sticks to it. If it doesn’t, then the dhokla has cooked through. Sprinkle some mirchi powder while they are hot so that they can stick to the dhokla. Heat oil in a small pan, add rye, let it splutter, then add the green chilies. Pour this mix over the top of the dhokla. Let it cool a few minutes and then cut it first lengthwise, then perpendicular to get that diamond shape. Garnish with chopped dhania.
Sooji Dhokla garnished with green chili, dhania and rye
TIP: Instead of using oil to grease, you can use PAM non-stick spray. This makes the dhokla’s come out easily without sticking. Also, if you do not prefer making this dish from scratch, you can always use the ready made Gits pack and they come out very well too. But just make sure to buy the Sooji Dhokla (White in color) and not the Khaman Dhokla (Yellow in color).
Hey i hv never tried sooji dhokla.. only beasan i had tried.. new recipe and nice photos..
wow..looks really tempting..guess they tasted great..nice pics
I love sooji dhokla but have never tried making it from scratch….thx for the recipe.
Looks lovely…never tried it, bookmarked
Those look delightful! I love this stuff with some mint-yogurt chutney.
A perfect recipe of Suji Dhokla, thanks for sharing it 🙂
wow!they look delicious and fluffy.I cant wait to try this. I had been searching for this recipe ever since my MIL told me about them 😀 thanks.
That looks so perfect. I’ve only had the other kind, I think…
i have always had the besan version…this is new to me..nice recipe…
Looks great and yum 🙂
Perfectly done! being a gujju myself, I can say you’ve nailed it:) I tried adding coriander and sweet corn to it just for some change:) It’s alays good to experiment:)
That dhokla looks lovely, Priya. I’ve never made dhokla after going vegan, but I think I must try this with a yogurt substitute.
Hi, I was looking for some snacks for my 3 year old nephew, and he happened to see the pics of sooji dhokla, he wants these dhokhlas right away 🙂 very nicely explained, superb pics. I am only hoping he does not compare the pictures to “what I make of this” 😉
Thanks so much for your wonderful comments. I hope you all will try it someday when time permits. I assure you will not be disappointed.
I tried this new recipe and it was very tasty.I think you must try.
Sangita, I am not sure what I must try? You have commented on Sooji Dhokla from this blog. What must I try?
can you please tell me how can I made these dhokla in oven (temperature and time)?
Hi Sushma, so sorry that I am not aware how to make it oven 😦 If I come across any, I will post my comment again to you.